- dry yeast - 2 1/4 Teaspoons (1 standard package)
- honey - 1/3 cup (plus 1 teaspoon)
- vegetable oil - 1/3 cup
- large eggs - 2 pieces (plus 1 large yolk)
- salt - 1 1/2 teaspoons
- flour - 4 1/4 Cups (plus flour for the working surface)
- medium apples - 2 Pieces (stuffing)
- lemon juice - To taste (filling)
- large egg - 1 piece (grease)
- sugar - To taste (lubrication (optional)
1. Make the dough. Beat yeast and 1 teaspoon of honey in 2/3 cups of warm water and let stand for several minutes. In a large bowl, beat the mixture of yeast, oil, the remaining honey (1/3 cup), eggs and yolk. Add flour and stir with a wooden spoon. Put the dough on a floured surface and knead for about 5 to 8 minutes until you get a firmer dough. Place the test bowl, oiled, cover with a plastic wrap and set aside for 1 hour, until the dough is doubled in volume. 2. Peel apples, cut in half, remove the core and cut into slices. Sprinkle apples with lemon juice so that they do not darken. Put the dough on floured flour and give an oblong shape. Put half the dough into 2/3 apples. 3. Fold the dough in half, lay out the remaining apples and fold the dough in half again, pressing the apples into the dough. Form the ball and put the dough for 30 minutes. 4. Divide the dough into 4 parts, forming long bundles about 30 cm long from each part. If pieces of apples fall out of the dough, stick them back with your fingers. Place two strands perpendicular to each other so that the plus sign is obtained. Connect with the same figure of the two remaining bundles, as in the photo. 5. Connect the 8 ends together, as shown in the photo. 6. Hide the tips under the bottom of the bread. 7. Lay the bread on a baking sheet lined with parchment. Beat the egg and smear it with bread using a brush. Allow the test to rise for 1 hour. 8. Preheat the oven to 190 degrees. Lubricate the bread again with the egg. If desired, sprinkle with sugar. Bake in the middle of the oven for 40-45 minutes until golden brown.
Servings: 10